Follow-up inspection to the limited inspection conducted on 3/3/26. Facility was closed due to evidence of a vermin infestation and instructed to cease operation of food sales. Observations: -No evidence of a vermin infestation observed. -Pest control service was provided today at 4:32 am with no activity reported. -Exclusion measures have been completed. -Checklist for reopening/copy of pest control report was provided. Facility is now OPEN.
FOLLOW-UP INSPECTION
Follow-up inspection to the limited inspection conducted on 3/3/26. Facility was closed due to evidence of a vermin infestation and instructed to cease operation of food sales. Observations: -No evidence of a vermin infestation observed. -Pest control service was provided today at 4:32 am with no activity reported. -Exclusion measures have been completed. -Checklist for reopening/copy of pest control report was provided. Facility is now OPEN.
ROUTINE INSPECTION
- Facility is hereby closed due to evidence of a vermin infestation. - Facility shall: * Provide pest control report from a licensed pest control company that indicates the type of control measures taken and that the facility has been treated. * Eradicate all live and dead rodents and insects from the facility. * Clean and sanitize the affected area(s) and equipment. * Dispose of all food items that have been adulterated/contaminated. * Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows. * Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.) * Eliminate food and water sources inside and outside the facility. * Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas). * Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal). ** Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective. Consult with pest control company for guidelines on eliminating harborage, entryways, and food/water sources. - Subsequent follow-up inspection shall be billed at $298/hour, minimum one hour, during normal business hour, Monday - Friday 7:30 AM to 4:30 PM, and $645 for a minimum of two hours, during non-business hours, and upon inspector availability.
1. Observed Vermin: Documented in the following areas: - Live cockroaches were observed under the counter top where the seasonings are stored. - Cockroach fecal matter was observed on the other side of the counter top near the electrical conduit. - Dead cockroaches were observed on the electrical conduit box. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Me, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
ROUTINE INSPECTION
Accumulation of food debris observed on cooking equipment and refrigeration units. [CA] Routinely clean and sanitize nonfood contact surfaces to prevent buildup.
Multiple waste lines extend into floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
ROUTINE INSPECTION
Work on repeat violation with regards to food manger certification. This violation has been written three consecutive times by this department. Failure to comply may result in enforcement action.
Unable to provide a food probe thermometer at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Noodles next to cook line are under TPHC but are not time marked at the time of inspection. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Recommend using a timer for noodles.
Unable to provide a food manger certification at the time of inspection. [CA] Obtain a food manger certification within 60-days. REPEAT VIOLATION. Failure to comply may result in enforcement action. Submit copy to specialist for review. Provided business card and submit to email (guillermo.vazquez@deh.sccgov.org)
Debris build up on the floor and under equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.